Faculty of Food Technology

No.	Name	Position	Email	Tel
1	TS. Đặng Thị Thanh Quyên	Dean	dttquyen@en.uneti.edu.vn
2	TS Vũ Phương Lan	Vice Dean	vplan@en.uneti.edu.vn
3	PGS.TS.GVCC Hồ Tuấn Anh	Vice Dean	htanh@en.uneti.edu.vn

Faculty Assistant, M.A., Senior Lecturer, PhD Candidate Do Thi Minh Hanh”

Email: dtmhanh@en.uneti.edu.vn; Phone: 0936026455

– Departments:

No.	Name	Position	Departments	Tel
1	TS Vũ Phương Lan	Head of the Department	Processing Equipment and Processing Technology
2	Th.S Nguyễn Thị Hiền	Deputy Head of the Department	Processing Equipment and Processing Technology
3	TS Đặng Thị Thanh Quyên	Head of the Department	Biochemistry and Food Quality Management
4	TS Nguyễn Thị Mai Hương	Deputy Head of the Department	Biochemistry and Food Quality Management

– Party Cell and mass organizations:

No.	Name	Position	Note
1	TS Vũ Phương Lan	Party Cell Secretary
2	Th.S Phạm Thị Thu	Head of the grassroots Trade Union – Nam Dinh
3	Th.S GVC Đỗ Thị Minh Hạnh	Head of the grassroots Trade Union – Hanoi

4. Functions and duties

• Functions:

Organize teaching activities for classes, courses, and training programs at Master’s, Bachelor’s, and College levels in Food Technology;

Develop and manage training curricula; learning outcomes for all training levels of the discipline;

Organize and implement scientific research projects at all levels, and transfer applications of science and technology;

Compile textbooks and learning materials serving the teaching of Food Technology and several disciplines within the engineering block;

Utilize and operate facilities and equipment serving training, scientific research, and technology transfer.

• Duties and authorities:

Propose the development and adjustment of organizational structure and personnel of the Faculty;

Register tasks, propose training levels, opening of majors and specialized training programs;

Develop training curricula, teaching and learning plans and take the lead in organizing the training process for one or several majors and training systems; organize training activities and other educational activities within the University’s overall teaching plans;

Develop plans for faculty staff development; develop and upgrade training curricula and facilities toward standardization, strengthening quality assurance conditions, meeting social demands and international integration;

Organize scientific and technological activities; proactively exploit international cooperation projects; coordinate with scientific and technological organizations, production and business establishments, linking training with scientific research, production, business activities and social life;

Manage civil servants, public employees, and learners under the Faculty in accordance with the decentralization of the Rector;

Manage training content, methods, and quality; manage the quality of scientific and technological activities;

Organize the compilation of curricula, textbooks, and learning materials for subjects assigned by the Rector; organize research and improvement of teaching and learning methods; propose plans for supplementation and maintenance of teaching equipment; practical training, internships, and scientific experiments;

Organize evaluation of managers and lecturers within the Faculty; participate in evaluation of higher-level managers and managers at the same level in accordance with the University’s procedures.

5. Scale and operational capacity

Regarding training activities: Providing training at multiple levels including Master’s, Engineer, and Bachelor degrees in Food Technology. Supplying human resources with full knowledge and professional skills in the fields of food processing, preservation, and business…, meeting the trends of integration and national development.

Regarding science and technology activities: Acting as lead and participant in scientific research projects and programs at all levels: State-level, Ministry-level, provincial/sector-level, and institutional-level in the fields of food processing and preservation; agricultural, aquatic, and seafood products… Acting as lead and participant in collaborative research and technology transfer activities with domestic, regional, and international organizations.

Regarding training cooperation: Cooperating with production and business establishments, training institutions, and research organizations domestically and internationally in the field of food technology to develop, expand operational scope, and enhance effectiveness in training and science and technology activities.

6. Development orientation

Regarding training activities: The Faculty of Food Technology is currently providing training at postgraduate, undergraduate, and college levels in Food Technology. With strong development momentum and outstanding efforts of the teaching staff, in the near future, the Faculty aims to open Doctoral training programs in Food Technology and Bachelor-level programs in Biotechnology.

Regarding science and technology activities: Cooperate and implement activities with science and technology organizations, public service units, and production and business service establishments to organize scientific and technological activities such as conferences, workshops, seminars, research implementation, and technology transfer… Develop scientific activity plans for the University and Faculty, linking scientific research with undergraduate and postgraduate training activities. Expand cooperation with universities, research institutes, and food enterprises domestically and internationally to enhance the effectiveness of science and technology activities.

7. Contact information

Hanoi campus: Room 806, HA10 Building – No. 218 Linh Nam, Hanoi

Nam Dinh campus: 1st Floor, Office Area, 353 Tran Hung Dao, Nam Dinh

• Website: khoacntp.en.uneti.edu.vn

• Email: khoacntp@en.uneti.edu.vn